Cook the Book: Veal and Peppers
Ingredients
- About 51⁄2 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and crushed
- 5 fresh sage leaves plus 1 tablespoon finely chopped sage
- 11⁄2 pounds boneless veal stew meat
- Kosher salt and freshly ground black pepper
- 3⁄4 cup dry white wine
- 1 tablespoon tomato paste
- About 3⁄4 cup chicken broth or water
- 2 cups diced red or yellow peppers
- 2 cups diced onions
- 1 tablespoon finely chopped fresh rosemary
Organization Tags
Tags easily organize your Recipe Library
Comments